Kids Chicken Salad Sushi Rolls Rachael Ray Food

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WARM CHOPPED CHICKEN PICATTA SPINACH SALAD



Warm Chopped Chicken Picatta Spinach Salad image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

1 pound chicken breast cutlets, 6 pieces
Salt and pepper
3 tablespoons extra-virgin olive oil, 3 turns of the pan
1 tablespoon butter
2 shallots, chopped
3 cloves garlic, chopped
3 tablespoons capers, chopped
1/2 cup dry white wine
1 lemon, juiced
2 pounds triple washed spinach, stems discarded, leaves coarsely chopped

Steps:

  • Season the chicken with salt and pepper on both sides. Heat a large nonstick skillet with 2 tablespoon extra-virgin olive oil, 2 turns of the pan, over medium-high heat. When oil ripples, add chicken and cook 3 minutes on each side then remove and let meat rest and cool.
  • To the same skillet, add another tablespoon extra-virgin olive oil, 1 turn of the pan, and the butter. Melt butter into extra-virgin olive oil and add the shallots, garlic and capers. Saute 5 minutes then add white wine and reduce 30 seconds. Next, add the juice of 1 lemon and immediately add the spinach - mound up the pan. You will not be able to fit it all in there. Keep turning the spinach and wilting it down until you get it all in there then turn the heat off. Keep some leaves still a bit crisp to vary textures in your salad. Season the spinach with salt and pepper. Chop chicken into little bits and add to the warm salad. Toss to distribute and serve.

PECAN CRUSTED CHICKEN TENDERS AND SALAD WITH TANGY MAPLE DRESSING



Pecan Crusted Chicken Tenders and Salad with Tangy Maple Dressing image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 17

Vegetable oil, for frying
1 1/3 to 2 pounds chicken tenders
Salt and freshly ground black pepper
1 cup all-purpose flour
2 eggs, beaten with a splash of milk or water
1 cup plain bread crumbs
1 cup pecans, processed in food processor to finely chop
1/2 teaspoon nutmeg, freshly grated or ground
1 orange, zested
1/4 cup maple syrup
1/4 cup tangy barbecue sauce
1 navel orange, juiced
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper
3 hearts romaine lettuce, chopped
6 radishes, thinly sliced
6 scallions, trimmed and chopped on an angle

Steps:

  • Heat 1 1/2 to 2 inches of oil over medium high heat. Season chicken tenders with salt and pepper. Set out 3 shallow dishes. Place flour in 1 dish, eggs beaten with water or milk in a second. In the third dish, combine bread crumbs with ground pecans, nutmeg and orange zest. Coat tenders in batches in flour, then egg, then bread crumb mixture. Fry tenders in small batches 6 to 7 minutes. Drain tenders on paper towels.
  • Combine maple syrup, barbecue sauce and orange juice in a bowl. Whisk in oil and season with salt and pepper.
  • Combine romaine, radishes and scallions in a large salad bowl or on a serving platter. Toss with 3/4 of the dressing. Season with salt and pepper, to your taste. Top salad with pecan crusted chicken tenders and drizzle remaining dressing over top.
  • Beverage suggestion: serve cran-raspberry apple juice over ice and top with a splash of soda water.

KIDS CHICKEN SALAD SUSHI ROLLS - RACHAEL RAY



Kids Chicken Salad Sushi Rolls - Rachael Ray image

This was on an episode of Rachael Ray and I'm posting for safe keeping. It sounds like something that my adventurous and my picky eater would enjoy. It looks like a lot of steps, but it's really simple and the chicken salad can be made ahead.

Provided by PSU Lioness

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 large boneless skinless chicken breast
1/4 cup light mayonnaise
1/3 cup diced apple
1 teaspoon lemon juice
salt & pepper (to taste)
4 slices whole wheat sandwich bread, crusts removed
1/2 teaspoon light mayonnaise
2 large carrots, julienned
1 small cucumber, julienned

Steps:

  • Place 1 chicken breast in a small sauté or saucepan in enough water to cover by an inch.
  • Bring to boil, then reduce and barely simmer, partially covered, 10 minutes.
  • Remove from heat and let sit in water 10 minutes.
  • When cool enough to handle, cut into chunks and pulse in processor until finely chopped. This should yield about 1/2 cup.
  • In a medium-size bowl, combine chicken with diced apple, 1/4 cup mayo, lemon juice and salt and pepper to taste. (This is basic version; can add any desired seasonings.) Stir until thoroughly combined.
  • To make 1 roll: trim crusts from 1 slice sandwich bread (need spongy supermarket-style bread here; not artisanal-style with big or coarse crumb).
  • Using a rolling pan, "roll" slice out a bit, just to flatten and soften.
  • Lightly spread with about 1/2 teaspoon mayo, then thin layer of chicken salad (about 2 tablespoons).
  • Top with single layer of julienned carrots (thin shavings using julienne peeler) and cucumber.
  • Starting at one short end, roll up like a sushi roll.
  • Repeat with 3 more slices of bread to make 4 rolls total.
  • Chill for 10 minutes; then cut crosswise into smaller rolls.

Nutrition Facts : Calories 184.1, Fat 6.9, SaturatedFat 1.2, Cholesterol 24.4, Sodium 313, Carbohydrate 21.7, Fiber 2.2, Sugar 5.8, Protein 9.1

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